I've Been Using This Sizzling Oil Sauce, and It Transforms Any Main Course ...Middle East

I first started using this Chinese technique after making recipes from The Woks of Life, a delightful and approachable cookbook that you should check out (read my review here). This flash-fried sauce pops up regularly in the book as a dressing or a dipping sauce for meats and vegetables, and it’s a surefire way to add a massive amount of flavor to any dish. Though I'm not sure what the Chinese term for this method is (let me know if you know!), Reddit tells me it may be "you po" 油泼, as in: pouring a splash of hot oil over aromatic ingredients.

By the way, if you think this is just another hot chili oil, hang in a moment longer. While this sauce can certainly contain chilies, it's not like chili crisp and it doesn't have to have any spice at all.

How to make a hot oil sauce

1. Mince aromatics

Credit: Allie Chanthorn Reinmann

In a skillet, heat a tablespoon or two of cooking oil over medium heat. Let the oil get to the shimmering (but not quite smoking) stage. This is when the oil spreads over the surface of the pan and the glimmer of the oil kind of moves like water even though nothing is touching it. That means your oil is around 350°F—frying temperature. 

3. Flash fry the aromatics

Credit: Allie Chanthorn Reinmann

Swirl the oil in the cup so the oil makes contact with everything. This should all happen within five seconds. The oil will quickly cool down and soon a gorgeous aroma will bloom from the cup. Now you can add other balancing seasonings like a combination of soy sauce, oyster sauce, and a splash of vinegar. Stir it well and taste to see if it needs adjusting. 

My Simple Sizzling Sauce Recipe

Ingredients:

1 garlic clove, minced

2 tablespoons canola oil

2 teaspoons sherry vinegar

1. Add the scallion, garlic, and ginger to a heat-safe bowl or measuring cup. 

3. Pour the hot oil over the aromatics in the measuring cup and swirl.

4. Add the soy sauce, vinegar, and oyster sauce. Whisk until well incorporated. Taste and adjust. Use to drizzle over roasted meats, vegetables, or even as a condiment.

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